Dish! - 2014 Issue 1

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • VOLUME 1

TRENDS TO ROCK THE NEW YEAR

HOW SWEET IS IT?

NON-NUTRITIVE SWEETENERS

TOP 5 RESTAURANT WEBSITE MUST HAVES TIPS FOR 2014

Only we deliver the

BRANDS you trust for the

BIG GAME Super Bowl season is a perfect time to reunite some traditional game-time favorites!

Delivering the brands you know and love is a service you can only receive from Martin Bros. which is why over 80% of our items come from branded manufacturers.

Contact your sales representative to reunite with your favorite brands!

Tavern Traditions Thin Cut 961180 - 6/5lb Fry Tavern Traditions Platter 942060 - 6/5lb Fry Colossal Crisp Regular Cut 942080 - 6/5lb Oven, Fry Private Reserve Steak House 960900 - 6/5lb Fry Private Reserve Thin Cut 960670 - 6/5lb Fry Natural CrissCut 960920 - 6/4.5lb Fry

Sweet Things Sweet Potato Wave Length 998280 - 5/3lb Fry, Oven Stealth Shoestrings 960540- 6/4.5lb Fry, Oven Stealth Regular Cut 961490 - 6/5lb Fry, Oven Stealth Thin Cut 962020 - 6/5lb Oven, Fry Seasoned CrissCut 960940 - 6/4.5lb Fry Seasoned Twisters 960468 - 6/5lb Fry

Heinz速 Ketchup Upside-Down Bottle 550790 - 16/14 oz 550518 - 30/20 oz Heinz速 Ketchup Glass Bottle 550790 - 14/24 oz

Your Business Wins When Your Customers Win! More than $400,000 in prizes this Super Bowl season!

showusyourheinz.com

MARTIN BROS. DISTRIBUTING

Like our new look?!

CULINARY CONCEPTS 14 in ‘14 - Trends for 2014!

12 1 INGREDIENT 3 WAYS 14 HOT DISH! 17 CONVENIENCE 18 HEALTH & WELLNESS 20 SENIOR LIVING 22 MEDICAL SUPPLIES 23 SCHOOLS 24 BUSINESS BUZZ 27 DISPOSABLES & SUPPLIES 28 EQUIPMENT BROS. WEBINARS & EVENTS 32 MARTIN

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Welcome to the first issue of Dish! We hope you enjoy seeing everything that Martin Bros. has to offer. It’s part of our way of providing customer service you deserve. Every issue comes from a team of specialists and has the support of sales representatives whose ultimate goal is to help Martin Bros. customers be successful. The products are from brands you trust. Many of the tools you’ll find throughout each issue are the types of technology resources you expect from Martin Bros. So put your feet up, grab some coffee and enjoy foodservice with a difference!

Krystle Kettman MANAGING EDITOR

Heinz Smart Ladle TM Soup

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

Trusted Brand Highlights

Cold Case Trend

Non-Nutritive Sweeteners

MARKETING MANAGER Sara Kies

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CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman DIETITIANS Julie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow

Dining Trends

Benefits of Silicone for Skin

Whole Grain Rich

VENDOR MARKETING COORDINATOR Krystle Kettman

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C-STORE & RETAIL SPECIALISTS Ken Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

Restaurant Website Must Haves

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Erika Kramer, Deb Elings, Tom Jordan, Lynn Meyers, Becky Eighmey

For the Season

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Billy Patton, Sara Kies, Angie Dark

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PHOTOGRAPHY Billy Patton, Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

14 ’14 in

FOODSERVICE TRENDS FOR 2014

2 FOR $20 FACELIFT

BREAKFAST COMFORT FOODS WITH SIGNATURE TOUCHES

ETHNIC FOODS

REGIONAL FAVORITES

SHAREABLE APPS

PA I R I N G S FLATBREADS PROTEINS WITH POTENTIAL SAVVY SEAFOOD

HEALTHY CHOICES INDULGENT SELECTIONS

CAPITALIZING ON HOLIDAYS & SPECIAL EVENTS UTILIZING LATEST & GREATEST TECHNOLOGIES 4

Scott Fadden

Martin Bros. operations Consultant I’ve been checking out the 2014 national food trends that have been coming out, and there’s some great ideas on these lists. I’ve thought about how these ideas could work for our customers in the Midwest, and I’ve also used my experience in the foodservice industry and traveling around to Martin Bros. customers to figure out what other ideas are shaping up to be successful trends in the Midwest. So...here it is!

My exclusive list of 14 trends for a prosperous 2014!

CULINARY CONCEPTS

1 H

CAPITALIZING ON HOLIDAYS & SPECIAL EVENTS

olidays are historically big days and weeks for restaurants. Mother’s Day is usually the busiest day, and Valentine’s Day night is typically the busiest night of the year. These special days can increase your overall sales as well as your individual guest checks. Therefore, take advantage of the higher traffic potential by promoting specials and maximizing upselling efforts.

McCormick Lawry’s Pepper Supreme (473101–1/21 oz)

HOW DO YOU GET THAT GREAT DIAMOND MARKING? Start out with the ends at 10 & 4 o’clock, turn clockwise as juices begin to rise, turning it to 2 & 8 o’clock.

Flip over and cook until done.

BOURBON STEAK WITH SCALLOPS VALENTINE’S DAY SPECIAL Greater Omaha Choice Lip On Beef Ribeye (902860 - 5/15 down) High Liner Icelandic Scallops – 10-20 ct (925200 - 2/5 lb) Nestle Minor’s Bourbon Style Sauce (501190 - 4/.5 gal) PREPARATION & COOKING – Steak: Cook to desired temperature. When you flip the steak, brush it with the bourbon sauce. Before serving, brush the second side.

Finish with an optional dash of plate-appealing seasoning.

PREPARATION & COOKING – Scallops: In a sauté pan with olive oil, heat to medium high heat. Place scallops in the pan and sear one side first. When lightly brown, flip to the second side. Lightly season with salt and pepper. Cook until opaque and browned.

PROFIT POTENTIAL Steak Scallops Sauce Vegetables Potatoes Salad Seasoning

$6.80 $3.03 $.60 $.36 $.56 $.55 + $.05

Average Total Cost

$11.95 SELL AT $28.95

POTENTIAL PROFIT $17.00

14in’14

COUNTRY FRIED STEAK WITH MUSHROOM PASTA INGREDIENTS AdvancePierre Natural Country Fried Steak (914070 - 30/5.3 oz) 2 oz Fettuccine Pasta 3 oz Custom Culinary Whisk & Serve White Sauce Mix (501540 - 4/38 oz) 1 oz Kemps Heavy Whipping Cream (347225 - 6/.5 gal) 1/2 cup Monterey Thin Sliced Mushrooms (380680 - 1/5 lb; 360970 - 2/5 lb) PREPARATION & COOKING – Cook noodles as directed.

For the sauce, prepare white sauce; add cream. In a pan, sauté mushrooms; mix together with sauce. Cook country fried steak as directed. Toss noodles and sauce together. Top with country fried steak. Garnish with fresh chopped parsley.

PROFIT POTENTIAL Country Fried Steak Sauce Mushrooms Pasta

$1.58 $.31 $.32 + $.18

Average Total Cost

$2.39

SELL AT $8.99

POTENTIAL PROFIT $6.60

AdvancePierre Natural Country Fried Steak (914070 – 30/5.3 oz)

CULINARY CONCEPTS

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COMFORT FOODS WITH SIGNATURE TOUCHES Independent operators can take the center stage with great center of the plate options. Items such as Char-Broiled Meatloaf with a Peppercorn Mushroom Sauce, Artisan Grilled Cheese and Country Fried Steak with Mushroom Pasta rely on the comfort food trend while at the same time creating a distinctive spin.

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BREAKFAST Breakfast is profitable, quick and easy to execute for cooks and servers.

In addition, many people enjoy breakfast anytime of the day… or night.

It’s an important menu option for any foodservice facility to consider, especially those with extended hours.

According to Technomic’s “10 Trends for 2014,” more restaurants are introducing innovative breakfast items – often available all day. And while breakfast-and-lunch-only concepts are building a niche, other operators are promoting late-night breakfast menus, often in conjunction with 24hour drive-thru service, and are seeing huge success.

ETHNIC FOODS

Skillet Frittata® Cheese, Vegetables and Ham (975060 - 48/3 oz)

Check out the cuisine options from two of our newest vendors, InnovAsian and Asian Food Solutions!

From big cities to small town Main Street, you’ll find Mexican restaurants and Chinese food all along the way. And we are starting to see new ethnic foods popping up, too, including Indian, Thai, Korean, Japanese and more. In addition, we are starting to see more and more infusions and flavors that are customized to meet our American tastes.

SHAREABLE APPS

Brew City® Mac ‘N Jack Brew Bites™ (998000 - 4/2 lb)

Shareable appetizers are a great tool for upselling tables that want variety. They are also great to use when creating limited time offers during sports seasons and big games as well as for other special events.

Check out McCain’s new website (www.mccainusafoodservice.com) and the new Brew City page (www.mccainusafoodservice.com/Brand/BrewCity) for some great promotional ideas and much more!

2014 VOLUME 1

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14in’14 HERB-RUBBED GRILLED CHICKEN Tyson ProPortion Bone-In Chicken (998010 – 1/34.3 lb) with no wings, more servings per case and a lower price per serving.

Try seasoning with McCormick Lawry’s Monterey Style Roasted Garlic & Red Bell Pepper (473241 – 1/21 oz) or Key West Style Lemon, Basil & Thyme (473221 - 1/20 oz)!

PREPARATION & COOKING – Thaw chicken. Rub with olive oil and seasoning of choice. Grill or bake until internal temperature reaches a minimum of 165°F.

PROFIT POTENTIAL Chicken Seasoning Potatoes Vegetables Average Total Cost

$1.92 $.09 $.37 + $.36 $2.74

SELL AT $9.99

POTENTIAL PROFIT $7.25

Tyson ProPortion Bone-In Chicken (998010 – 1/34.3 lb)

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CULINARY CONCEPTS

6

REGIONAL FAVORITES

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PAIRINGS

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FLATBREADS

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2 FOR $20 FACELIFT

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The pressure to keep your menu fresh continues to rise.

Consider dressing up regional favorites with a signature touch.

Doing so will keep your menu fresh and familiar at the same time.

Pairings (items that are served together to complement each other) and even flights (small plates that are served in a planned succession) are being featured on menus as a way to give customers something special. Pairings and flights provide added distinction and a more palate-pleasing meal for patrons. They also provide a great opportunity for upcharges and limited time offers.

With many big chains introducing flatbreads, it’s important to jump on the bandwagon to benefit from their advertising. Adding a flatbread pizza or substituting the traditional bun on some of your menu items will keep your menu competitive.

PLAIN OVEN-FIRED FLATBREAD 6.75 IN (989760– 120/3.3 OZ)

As food and operating expenses rise and consumers continue to look to dining deals, try offering a “2 for $25” or “2 for $30” discount. These deals can still provide some exciting options for the cost-conscious consumer, but the extra $5 to $10 increase will help combat rising expenses.

SAVVY SEAFOOD In many ways, seafood can be a hidden avenue for adding creativity to your menu.

There are often opportunities to try different species, cooking methods and recipes because oftentimes, menus in the Midwest are dominated by beef, pork and poultry.

Check out the unique, quality seafood items available from one of our newest vendors, The Fish Guys!

CheCk out the new king & PrinCe gourmet Seafood CakeS (Crab - 927410, LobSter & Seafood - 927420) with REBATE ON PAGE 16!

2014 VOLUME 1

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14in’14 BATTER-DIPPED SAUSAGE APPETIZER APPETIZER INGREDIENTS Hillshire Farm Endless Black Oak Smoked Sausage (910000 - 1/11 lb) Kerry Golden Dipt Buttermilk Pre-Dip Batter Mix (415010 - 6/5 lb) Kerry Golden Dipt Zesty Breader Batter Mix (415170 - 6/5 lb) PREPARATION & COOKING – For a one-step application, tumble sausage in Breader. For a thicker coating, dust with dry batter mix, dip into prepared batter mix and then tumble in Breader. Fry until batter is golden.

TERIYAKI SAUCE OPTIONS Soy Vay Veri Veri (503110 - 4/10 lb) Bay Valley Saucemaker (430580 - 2/1 gal) Diamond Crystal (560501 - 1/1 gal)

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PROFIT POTENTIAL Sausage Batter/Seasoning Sauce Average Total Cost

$.84 $.30 + $.45 $2.74

SELL AT $9.99

POTENTIAL PROFIT $7.25

Hillshire Farm Endless Black Oak Smoked Sausage (910000 - 1/11 lb)

CULINARY CONCEPTS

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PROTEINS WITH POTENTIAL Take advantage of underutilized cuts of meat like flat iron, sirloin tip and flank, which can be used in many different applications and have great profit potential.

Two products to consider are our JBS 5 Star Choice Beef Shoulder Tender (902760) and our Greater Omaha Choice Beef Flank Steak (930720).

Proteins can also be pushed to another section of the menu.

An example would be adding rope sausage as a tasty Batter-Dipped Sausage Appetizer.

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UTILIZING LATEST & GREATEST TECHNOLOGIES Social media marketing, digital menus and tableside electronic payment options are just some of the many newer and everchanging technologies that facilities can use to boost their sales. The younger your target audience, the more they will come to expect certain technologies and will frequent the businesses that are on the cutting edge. Implementing some of these technologies in your business will help you stay competitive with the millennials and future generations.

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HEALTHY CHOICES Customers are still looking for their healthy or “perceived healthy” choices.

There are many ways to incorporate this trend on your menu, from cooking oils to fresh ingredients to gluten free to un-breaded items to smaller plates and many options in between. Whatever your target audiences are looking for, try to accommodate them in order to continue to grow your business.

Martin Bros. has a food requirement online search option that can help you find healthy choices and items that meet specific dietary restrictions. Martin Bros. also has eight full-time registered dietitians that can assist with nutritional information. Ask your Martin Bros. representative for more information!

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INDULGENT SELECTIONS

Sara Lee Double Chocolate Decadence Brownie (997380 - 4/55 oz)

While customers are still looking for their healthy (or “perceived healthy”) choices, many will allow themselves to indulge a bit when they go out to eat. According to Technomic’s “10 Trends for 2014,” the demand for healthier eating is real, but so is the backlash. Therefore, don’t forget about rich and sinful ingredients when planning your menu.

2014 VOLUME 1

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1ingredient ways 3

The Ingredient: Heinz Smart Ladle™ Cream of Celery Soup (511700 – 12/49.25 oz)

Smart Ladle™ Soups • Only 410 or less mg of sodium per serving.

• Also available in Cream of Chicken (Coming Soon), Cream of Mushroom (511690), Chicken Noodle (511710) and Tomato (511680).

SELL AT $2.99

POTENTIAL PROFIT $2.42

Cheesy Potato Soup Serves: 22

1

1 can 4 cups 3 cups 2 cups 6 cups

Heinz Smart Ladle™ Cream of Celery Soup (511700) Kemps Heavy Whipping Cream (347225) Knouse Cheddar Cheese Sauce (430298, 430308, 430630) Water Diced Potatoes (Lamb Weston Supreme Time Savor – 960760, Basic American Golden Grill Classic Cut – 602660) 2 cups Bix Quality Cut Diced Celery, sautéed (380506) 1 cup McCain Diced Onions, sautéed (961368) In a kettle, mix soup, cream, cheese sauce and water. In a pan, saute celery and onion; add to kettle along with potatoes. Adjust thickness with water. Garnish with shredded cheddar cheese and diced bacon.

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y f i l p m i S YOUR ORDERING AND INVENTORY

1 I N G R E D I E N T • 3 WAYS

BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

SELL AT $2.99

POTENTIAL PROFIT $2.43

2 1 can 2 cups 2 qt 8 cups 2 cups 9 lb

Cheesy Potato Casserole Serves: 48 Heinz Smart Ladle™ Cream of Celery Soup (511700) Butter, melted Kemps Sour Cream (900540) Shredded Cheddar Cheese C.H. Robinson Green Onions, diced (361010) Wholesale Russet Potatoes, sliced (361861)

In a bowl, mix all ingredients. Divide into two full shallow steam table pans.

Bake at 375°F for 40-60 minutes. Garnish with a fresh chopped herb.

ADD SIDE SELL AT $9.99

POTENTIAL PROFIT $6.96

3 1 can 3 lb 3 lb 3-1/2 cups 1/4-1/2 cup 1-1/2 cup 4 cups 6 cups 2 cups

Hearty Chicken Pasta Salad Serves: 16 Heinz Smart Ladle™ Cream of Celery Soup (511700) AIPC R&F Cavatappi Pasta (480910) Tyson Red Label Select Cut Unbreaded Grilled Large Chicken Breast Strips (975890) Ventura Classic Gourmet Extra Heavy Mayonnaise (630390) Heinz Yellow Mustard (Vol-Pack - 551210, Jug - 561250) Water Bix Quality Cut Diced Celery (380506) Cherry Tomatoes, halved (Capital City – 12 pints – 362120, Wholesale – 6 pints – 362125) C.H. Robinson Shredded Carrots (360250)

Cook pasta to al dente; rinse with cold water to bring down temperature. In a bowl, mix together soup, mayonnaise, mustard and water; toss with cooled pasta. Add remaining ingredients. Adjust amount of pasta or mayonnaise/mustard/water to fit desired creaminess.

HOT DISH!

TWO-FRY MENUS ARE

MORE PROFITABLE

EXPLORING THE ADVANTAGES OF FRENCH FRY VARIETY Trusted Brand Feature: Lamb Weston It’s no secret. Your customers like variety. It’s the reason you offer so many different beverage and entrée choices on your menu. The same holds true with French fries. If you offer more choices, you’ll satisfy more customers, build your fry sales and increase your profitability. And the evidence is more compelling than ever.

In partnership with the renowned foodservice research firm, Datassential, Lamb Weston recently conducted an extensive nationwide study of consumer French fry preferences and foodservice operator experiences.

Your fry menu determines their venue.

Nearly 50% of consumers said they sometimes choose a restaurant based on the type of fries it serves.

Adding a second fry adds to profitability!

Take a look at the chart below. This is an actual example of how one QSR chain increased fry sales by adding a specialty cut fry to create a multi-fry menu. Simply adding another fry choice to the menu resulted in a marked increase in fry sales and a growth in gross French fry profits of over 28%.

Well over 1,200 consumers and 300 commercial foodservice operators from all across the country were asked in-depth questions about their French fry experiences. They asked consumers from all backgrounds about their dining habits, their French fry preferences and how strong those preferences were. They looked into the operator’s perspective. What benefits does a multi-fry menu provide? What are the challenges? What they found could surprise you.

One fry does NOT fit all.

Consumers are very particular about fries. In fact, 80% of them prefer certain fry varieties over others. But surprisingly, only 55% prefer straight cut fries, the predominant cut style on menus today. That means nearly one-half of your customers would make another choice – if it was offered.

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* Annual profit calculated with a 360 day year.

Give Your Guests a

LIL’ KICK! How you can get started 1) Start with your current fry and add more options that appeal to consumers in your market. Go to ampliFRY.com to find fry styles most preferred by customers in your market.

2) Charge a premium price for a specialty cut fry to further increase your margins.

3) Promote your variety on your website, social media, text clubs, crew buttons and table tents.

4) Get your staff excited and trained on the best ways to suggest a fry upgrade to customers before they order. Run a wait staff promotion to push upgrade orders to help your new fries gain traction.

NEW!

Heinz Tomato Ketchup Blended with Real Jalapeño is the same thick, rich tomato ketchup that consumers love, with one ingredient added – real jalapeños. The unique, hot flavor is perfect for adding a kick to breakfast favorites like eggs and hashbrowns, or spicing up classics like burgers and fries.

PRODUCT #

PACK SIZE

90576474

6/14 oz.

HOT DISH!

SWEETstuff Prepare your menu for sweetheart deals this Valentine’s Day!

To take advantage of these special offers and new items, contact a Martin Bros. sales representative Telephone: 800-847-2404 Email: info@martinsnet.com

Chocolate Raspberry Duet Cake 998340 - 2/62 oz

Light and refreshing raspberry mousse divides cake layers all decorated with white chocolate buttercream frosting and finished with delicate dark chocolate curls.

Strawberry Cheesecake Cream Pie 90516738 - 24/2.8 oz

A chocolate cookie crumb crust is beautifully layered with smooth strawberry cream mousse and light whipped topping all crowned with sweet chocolate shavings.

Dark Chocolate Cherry Brownie Made With Ghirardelli 90563563 - 4/55 oz

Cherry filling, milk chocolate chips and dark chocolate chips flirt within an elegant brownie decorated with dark chocolate.

Malted Chocolate Caramel Pie

Mango Raspberry Cheesecake

90351556 - 2/10 in

90501932 - 2/78 oz

Chocolate graham crust piled high with chocolate truffle, melt-in-your-mouth mousse, malted milk and sweet caramel. It’s finished with chocolate syrup and a dollop of chocolate whipped topping.

Rich, smooth mango and sweet raspberry are blended with creamy cheesecake and layered on a graham cracker crust all topped with mango puree.

PRODUCTrebates Receive up to $100

Save $4 Per Case

Save $15 on Your 1st Case

Heinz Escalon Tomatoes

General Mills Gold Medal Mixes

Clorox 4 In One Disinfectant & Sanitizer

Offer valid 4/29/2013 - 4/27/2014

Offer valid 12/1/2013 - 2/28/2014 Not available to K-12 operators.

Offer valid 12/1/2013 - 1/31/2014

Save up to $100

Get $5 Per Case

McCain Sweet Potatoes

King & Prince Gourmet Seafood Cakes

Save $5 Per Case

$1.00 per case

$10.00 per case

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Maximum total rebate $80

Offer valid 7/1/2013 - 6/30/2014

Minimum total cases 2.

Maximum total cases 100.

Try Moore’s Sun Spots Sweet Potato Slices (960580 - 6/2.5 lb)!

Savvy seafood is a Martin Bros. 2014 Trend!

Offer valid 11/1/2013 - 4/30/2014

011480 - 12/14 oz

Tyson Timeless Recipe Fried ProPortion Chicken 977550 – 1/22.5 lb Maximum total rebate $500 Offer valid 10/31/2013 - 3/31/2014

CONVENIENCE

CONVENIENCE

COLDCASE

TREND KEN STONER

M Sandwiches

Martin Bros.

Convenience Store & Retail Project Manager

any customers are looking for fast service, fresh ingredients, healthy alternatives and value pricing when choosing a foodservice solution. Cold cases are a perfect way to offer these choices, and Martin Bros. convenience store and retail team specialists have innovative ideas to help customers meet the grab-and-go cold case trend.

In a recently released “Sandwich Consumer Trend Report” published by Technomic, more than half of the polled respondents said they purchase grab-and-go prepared and wrapped sandwiches. That’s an impressive rise from 39% in 2010.

Microwave Safe Packaging

Eggs ASAP! Hard Cooked Peeled Eggs (975080 – 16/2 pack)

Clear Cup, Insert & Lid (12 oz Ultra Clear Cup 850578 - 20/50 ct) (3.5 oz SoloServe Container/Insert - 342495 - 20/50 ct) (No Slot Lid - 343962 - 10/100 ct)

Ask your Martin Bros. sales representative or c-store and retail specialist for more information about how to get started on or ideas to revamp a cold case program. ?

“This sandwich trend mirrors what we’re seeing with an overall cold case trend. Cold cases provide a great opportunity to merchandise the items that consumers are looking for on-the-go, so many convenience outlets are taking a look at cold case sales opportunities,” says Craig DeHoet, a Martin Bros. C-Store and Retail Sales and Marketing Consultant.

Premium Pricing

Studies done by Datassential show convenience store shoppers are willing to pay more to get the fresh, quality deli sandwiches, wraps and salads they want. When researchers showed price points for various items and asked consumers to state their likelihood to pay that amount, pay more or pay less, about one-third of them said that $5 was the right price for a sandwich, wrap or salad. Over 40% said they would be willing to pay more for an item they felt was fresh and good quality.

Something For Everyone

One thing to keep in mind when building a cold case is to try to provide choices to fit many different appetites. For those who already like healthier alternatives, offer items like sandwiches, wraps, salads, veggie cups, fruit cups, boiled eggs, yogurt parfaits and bottled water. For those who want more hearty options, offer meals packed in microwaveable disposable containers.

2014 VOLUME 1

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H E A LT H A N DW E L L N E S S

How Sweet Is It? Chris Timmons, RD, LD, Martin Bros. Menu Development Manager

W

ith the start of 2014, many people are once again beginning wholehearted efforts to lose weight and develop

healthier eating habits. And one of the avenues we often try to focus on in this journey is decreasing our sugar intake.

So, where do we start if we want to provide an outlet for people trying to decrease their sugar intake?

Providing a healthy-eating menu section featuring items that are low in the calories and carbohydrates associated with sugars is a great idea.

C

A

Another great idea is to educate ourselves about the types of added sugar so we can weigh the pros and cons of each, find alternatives and provide menu solutions.

D

B

Non-nutritive sweeteners are sometimes referred to as “high-intensity sweeteners” or “sugar substitutes”. They have minimal or no carbohydrates or calories.

They are noted to be a great alternative for those with diabetes or people needing to cut back on calories. However, these sweeteners cannot be used interchangeably with nutritive sweeteners in recipes. Their taste and cooking qualities vary.

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A. Sucralose (576558 - 2000/1 gr) Sucralose starts with natural sugar and converts it to a non-carbohydrate sweetener by replacing three hydrogenoxygen groups on the sugar molecule with three chlorine atoms. It maintains sweetness in a wide variety of temperatures and can be used in cooking and baking. It also pours just like sugar. 1 cup = 1 cup.

B. Stevia (90581346 - 1000/1 gr) This is a newer member of the non-nutritive sweetener group. It is a natural zero calorie sweetener made from the stevia plant. It is twice as sweet as sugar. Stevia is heat stable and works well for baking.

D. Saccharin C. Aspartame (572518 - 2000/1 gr) Aspartame is a sweetener made up of two amino acids. It was created in 1965. It is 200 times sweeter than sugar and is commonly used in drinks and some desserts. It cannot be used in baking, however, because it is not heat stable. Heat will eliminate its sweetness.

(572588 - 2000/1 gr) Saccharin is the oldest approved sweetener. It is 300-500 times sweeter than sugar. One single serve packet is equal to 2 teaspoons sugar. It is a common tabletop sweetener and mixes easily into both cold and hot beverages. In order to use it in baking, however, you must also use some natural sugar in order to achieve proper volume and texture.

H E A LT H A N DW E L L N E S S

#13414

GLAZED CARROTS

M

artin Bros.’ online menu management program is your instant tool for managing your menu. Use the following recipe names and numbers to search for these recipes in your Simply Menus account. Ask your Martin Bros. representative for more information.

Serves: 60 - Portion: 1 Serving 12 Lb 9 5/8 Oz 115 1/4 Ml 2 Tbs + 2 5/8 Tsp 1 Tbs + 1 1/3 Tsp

Carrots, Whole Baby Margarine Sucralose Salt Cinnamon

COST PER SERVING

$0.28

1. Heating of vegetables should be scheduled so they are served soon after heating. If using canned carrots, drain water.

2. Steam carrots until tender but not soft.

3. Place carrots in 2” deep pans. Melt margarine, and add sucralose, cinnamon and salt. Pour over carrots.

4. Heat in: conventional oven: 400 F for 15-20 minutes, convection oven: 375 F for 13-18 minutes. Turn frequently.

#10316

PEACH COBBLER Serves: 60 - Portion: 1 Serving 12 Each 36 1/2 C 1 Tbs 1 1/2 Tsp 1 Gal + 3 1/2 Qt 1 1/2 C 1C 2 Tbs

English Muffin, Cut In 5ths Sucralose Sugar Cinnamon Allspice Peach Slices, Unsweetened Peach Juice Lemon Juice Cornstarch

#14552

BLUEBERRY CRUMB PUDDING COST PER SERVING

$0.34

1. Combine muffin pieces, 1/2 of sucralose, sugar, cinnamon and allspice; set aside.

2. Drain peaches and reserve juice.

3. Dissolve cornstarch in peach juice and lemon juice.

4. Combine peaches and cornstarch mixture. Cook over medium heat until thickens. Cool.

5. Stir in remaining sweetener to cooled peaches.

6. Top muffin mixture with peaches.

7. Portion into serving plates with #8.

#17175

BANANA YOGURT PANCAKES

Serves: 60 - Portion: 1 SQ - 1-Sheet Pan Portion: 1/2 C 5 Lb 1 Qt + 3 C 1 Gal 3C 3C 1 Qt + 2 C 2 Tbs 2C 1/4 C

White Cake Mix Water Blueberries, Frozen or Fresh Sugar Sucralose Flour Cinnamon Margarine Lemon Juice

COST PER SERVING

$0.51

1. Combine white cake mix and water. Portion batter into pan(s).

TOPPING: 1. Drain blueberries and wash thoroughly.

2. Sprinkle blueberries on top of cake batter in pan(s).

3. Mix sugar, sucralose, flour, cinnamon, margarine and lemon juice.

4. Sprinkle sugar mixture on top of blueberries.

5. Bake at 325 F until done (about 30-40 minutes).

6. Cut each 18x26x2 pan 6x10.

Serves: 60 - Portion: 2 Each 20 Each 2 1/2 Qt 1/3 C 4 3/4 Each 4 3/4 Each 2 Lb + 6 1/2 Oz 2 Tbs + 1 1/4 Tsp 1 Tbs + 2 1/2 Tsp

Egg White, Pasteurized Shell Eggs Flour Baking Soda Sugar Substitute Large Banana, Mashed Plain Low Fat Yogurt Canola Oil Vanilla Extract

#7616 COST PER SERVING

$0.08

1. Combine flour, baking soda and sugar substitute.

2. Add mashed banana, yogurt, oil and vanilla. Fold gently together.

Avoid over-mixing.

3. Separate the egg whites from yolk of pasteurized shell eggs.

Beat egg whites until soft peaks form. Fold into pancake batter.

4. Spray griddle with buttery flavored cooking spray.

5. Drop batter by #16 dipper onto hot griddle.

6. Turn pancakes when tops are bubbly and edges are brown.

7. Place cooked pancakes in a 2” deep steamtable pan.

8. Serve pancakes hot with warm syrup.

Reference: Food & Nutrition Magazine, published by the Academy of Nutrition and Dietetics

BAKED APPLE SLICES Serves: 60 - Portion: 1/3 C COST PER SERVING

2 1/2 Can, #10 Sliced Apples 30 Each Aspartame 1 Tbs + 1 2/3 Tsp Cinnamon

$0.32

1. Mix apples, aspartame and cinnamon.

2. Portion into baking pans.

3. Bake until heated through.

2014 VOLUME 1

19

SENIOR LIVING

3

DINING TRENDS

Julie Halfpop, RD, LD, Martin Bros. Director of Nutrition Services

ROOM SERVICE

1

R E S TA U R A N T S T Y L E

Hotel-style dining has taken over in many hospitals nationwide and has started to come into the senior living and healthcare community settings, as well. Research has shown that this on-demand style of dining increases customer satisfaction and food quality while decreasing waste and in turn decreasing food costs in many healthcare settings.

2

Going out to eat at a restaurant is something that many of us find rewarding. As more Americans are aging and entering senior living communities, dining programs are evolving to reflect customer expectations that are often based on restaurant-style dining. Restaurantstyle dining also serves to implement regulations related to person-centered services.

Benefits

Tips

• Superior food quality • Better customer service

• Utilize the Martin Bros. Healthcare Menu Templates available on www.MartinsMart.com under Tools.

• Use room service in place of a current room tray system or for skilled rehabilitation guests as a second option for flexibility.

• Offer a static menu of “always available items” or a select menu similar to other guests’ cycle menu.

• Start with a select breakfast menu to trial the room service dining style.

• Set hours based on staffing and patient preference.

20

Trends with Benefits, Tips & Ideas

• Attractive marketing tool • More variety • Improved quality of life • Great revenue potential (guest and employee meals, brunches/events, catering, meals on wheels, to-go and delivery meals, etc.)

DON’T MISS IT!

Don’t miss next month’s Senior Living section, where we interview a Martin Bros. healthcare customer who is seeing some great success with Restaurant-Style Dining and will offer some great in-depth insight into this dining trend!

Mart’n

SENIOR LIVING

CART

ON THE ROAD PRODUCT SUGGESTIONS

A S N AC K T I M E I N N OVA T I O N

Breakfast In Bed Sara Lee Mini Cinnamon Pull-Apart Bread 1.5 oz (987570 – 4/24 ct)

Hot Dog Cart Farmland Gold Medal Turkey Hot Dog

ON THE ROAD

3

Have you thought about taking your foodservice “on the road”?

In our everyday life, most of us spend a great deal of our dining away from our traditional dining table. It may not be a full meal, but we all eat periodically from places other than home. There are party ideas, snacks and meals that can be taken “on the road” in senior living, too, using a mobile delivery system.

8x1 (920290 – 1/10 lb)

Baked Potato Bar Wholesale Russet Potatoes (361861 – 1/10 lb)

Soup & Sandwich Rolling Bistro Heinz Chef Francisco Old Fashioned Chicken Noodle Soup (943120 – 4/4 lb)

Happy Hour Diamond Crystal French Vanilla Cappuccino

Martin Bros. has a “snack cart” with customized decoration packages available for purchase.

This snack cart is easily moved about and can be used for a variety of “road dining” concepts. Call Julie Halfpop (515-238-7295) for more information about the Martin Bros. snack cart and/or to arrange a purchase.

Ideas Happy Hour: wine, beer, coffee, cappuccino, hot chocolate, soft drinks, cheese and crackers, olives, pretzels, mixed nuts

Hot Dog Cart: grilled hot dogs with all the trimmings, including onion, cheese, relish, mustard and ketchup, individual bags of chips, cups of coleslaw

Ice Cream Sundae Truck: vanilla ice cream with all the trimmings, including chocolate sauce, strawberry sauce, caramel sauce, nuts, chopped maraschino cherries and marshmallow cream

Soup & Sandwich Rolling Bistro: prepared deli sandwiches, “soup de jour”

Ice Cream Sundae Truck Wells’ Blue Bunny NUTRIplus Vanilla Ice Cream Cups (991208 – 48/4 oz)

Breakfast In Bed: assorted breakfast rolls, assorted cheeses, fresh fruit cups, juice, coffee

Baked Potato Bar: baked potatoes with all the trimmings, including butter, shredded cheese, onion, cooked broccoli cuts, bacon, ham, butter and sour cream

(702100 – 6/2 lb)

Theater Popcorn Stand: popcorn, lemonade, soft drinks, theater-style candy…or maybe even sprinkle some chocolate candies into the popcorn for an extra special treat

Theater Popcorn Stand ConAgra Orville Redenbacher’s Microwave Butter Popcorn (600370 – 36/3.5 oz)

If you have questions about these dining trends or how to take the next step to get started with a new dining style, contact your Martin Bros. sales representative or dietitian.

2014 VOLUME 1

21

12

MEDICAL SUPPLIES

Ways a New Silicone Product Line Can Help Protect At-Risk Patients’ Skin Erika Kramer, Martin Bros. Medical Services Education & Marketing Director Pressure ulcers are a constant worry for nursing home patients.

A pressure ulcer can occur at the point where skin is in constant contact with a surface, such as a patient’s bed or chair, or with another part of the body, for example where the knees or ankles rest together.

The high pressure that builds up can disrupt the flow of blood and oxygen, causing the skin to break down.

KerraPro Pressure Reducing Pads effectively redistribute pressure using the

1

2

3

4

5

6

22

Strip provides protection when using face masks or other healthcare equipment.

(875180 & 875190)

Sheet cushions the head or shoulder blades and can be used flat or folded.

(875150)

Sacrum relieves pressure on the shoulder and other bony prominences.

(875170)

Sacrum is perfectly shaped to reduce pressure in the sacral area.

(875170)

Heel can be used in different locations, including on the elbows and knees.

(875160)

Versatile and flexible, wrap Strip around the wrist.

(875180 & 875190)

superpowers of silicone and thus protect skin from pressure ulcers. Silicone is incredibly hardwearing yet soft and odorless – making it the ideal material.

When KerraPro was tested on a female nursing home patient, for example, skin condition improved by 41%. This improvement had almost returned the skin to its normal skin condition.

7

8

9

10

11

12

Sheet can be cut to size and provides protection to wrists and hands.

(875150)

Cut Strip to size to protect at-risk areas, including fingers, toes, hands, feet and ankles.

(875180 & 875190)

Sheet reduces pressure between knees or ankles.

(875150)

Sacrum can also reduce pressure on the ankles.

(875170)

Heel can protect the back of the heel on patients lying down.

(875160)

Heel can also protect underneath the foot on patients sitting up or walking.

(875160)

SCHOOLS

FIGURING OUT WHOLE GRAIN RICH Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian

S

chool menus will be required to serve 100% whole grain rich items beginning school year 2014-2015. Many school foodservice programs have already begun the changeover, and we’re halfway there by already serving 50% of the menu as whole grain rich.

WHOLE GRAIN RICH IS DEFINED AS:

Keep the following tips in mind when modifying a recipe to achieve whole grain rich:

• Whole grain as the first ingredient • 8 grams of whole grain per serving • FDA-approved whole grain health claim on package

• May need to decrease mixing time to create a moist product.

• May need to increase water (0.5-1.5% for every 10% of whole wheat flour added) to create a moist product.

• May need to use a sweetener or add honey or molasses to minimize “bitter” flavor profile.

Do not be afraid to experiment with recipes to achieve the best products for your students.

Also, try to involve students and make it fun!

Ask your Martin Bros. representative for more tips and information on more products that meet the USDA whole grain requirement, including cereals, hot breakfast items and more.

Product Ideas General Mills Pillsbury® Whole Grain-Rich Biscuits

Mini Baked: 999180 - 175/1 oz Mini Dough: 90578390 - 210/1.25 oz Regular Baked: 9999070 - 120/2 oz Regular Dough: 90576216 - 216/2.51 oz Pillsbury® Whole Grain-Rich Biscuits meet 1 and 2 ounce equivalent grains and have at least 9g of whole grain and 0g trans fat per serving. They meet USDA whole grain-rich criteria for K-12 products.

Catallia S.M.A.R.T.™ 100% Whole Wheat Whole Grain Tortilla, 9 in.

951880 - 12/12 ct Sized 9 inches to work with all menu offerings and deliver the right ounce equivalency based on the new USDA school regulations for breads.

Kellogg’s Graham Snacks • Keebler Bug Bites Cinnamon Grahams (413708 – 210/1 oz) • Scooby Doo! Cinnamon Grahams (413688 – 210/1 oz) • Keebler Elf Grahams Cinnamon (741180 – 150/1 oz) Chocolate (90400175 – 150/1 oz) Original (90400170 – 150/1 oz)

2014 VOLUME 1

23

BUSINESS BUZZ

Top 5 Restaurant Website Must Haves for 2014 Sara Kies, Martin Bros. Marketing Manager

Your independent restaurant could be missing out on some huge profit potential if your website is lacking these modern-day conveniences.

Get a jump on your online presence for 2014.

1

Your site must work on a smart phone.

Today, more people have smart phones than they do desktop computers,

3

Tell them about your food and drink specials. Don’t assume they know.

which is why it’s important that your website function better than just ‘ok’ on

This is a simple concept. If you’re having

a mobile device. People of today expect more. They want to easily read and

a special event, a 2 for $25 deal or special

navigate your website from any device without pinching, downloading or

Happy Hour pricing – post this on your

standing on their head to do so. Having a website that people can interact with on

HOME PAGE. It’s the simplest way to attract

their phone or tablet will increase the likelihood of them visiting your restaurant

new customers and will help gain repeat

over competitors who don’t make the experience mobile-friendly.

regulars. If there is a limited-time offer they can take advantage of, it will give your public

2

Make your menu your main focus.

a reason to dine out at your establishment.

Remember - mobile-friendly, fast-loading sites make sense for our on-

The days of set it and forget it when it comes

the-go society. Forcing us to download your menu from a PDF file does not.

to presenting yourself online are over.

Make your menu the main text of your site and update it OFTEN. Take it one step further and allow your guests to order online, decreasing their wait time if they’re looking for something fast. There are simple widgets available to add this

24

4

Tell people when you’re open and how to get there.

functionality to your site – especially if you’re using an easily-editable interface

People don’t want to hunt for you and they

like WordPress or Joomla.

REALLY don’t want to find out that you’re

BUSINESS BUZZ

closed after finally finding you. Clearly post your hours and your location with Google Maps integration. Neither should come without the other.

5

Integrate with your social media accounts.

Your social media presence is just as, if not more important than your website presence.

Your posts, deals and daily interaction with your fans and followers should be included on your website to keep the connection strong. Social media is ‘word of mouth’ marketing at its finest, which is why you should always be looking for new ways to capture more followers. Posting your feeds on your website is the simplest way to do that.

2014 VOLUME 1

25

Technology You Expect.

Website Builder Offering you the most innovative tools in foodservice is our passion which is why we’re providing you with an inexpensive solution to online marketing.

Website Builder is our newest solution designed to give you the ability to manage, design and update your website without the need for high-priced programmers.

Easily update your menu, post happy-hour specials or update last weekend’s party images all from a simple word processing interface - giving you the ability to connect with younger customers while gaining the edge over the competition.

Scan this code, visit us at

info.martinsnet.com/webbuilder

or call 800-847-2404 for more information on how Website Builder can increase your profit potential.

Foodservice with a Difference

DISPOSABLES

LOVE OF

K

ickoff celebrations you are coordinating this year with specialty Super Bowl, Valentine’s Day and St. Patrick’s Day items from Martin Bros. Order ahead and have it delivered with your next order for convenience.

HUNTER GREEN PLACEMAT 9.5” X 13” #803038

WHITE MUFFIN/CUPCAKE BAKE CUP #825520

1/1000 ct

1/500 ct

HUNTER GREEN CUTLERY BAND 1.5”X4.25” #800200

RED NAPKIN: 2 PLY - 1/8 FOLD 15”X17” #825520

1/2500 ct

1/500 ct

VALENTINE’S DAY COMBO PACK (Placemats, Napkins & Doilies) #804820 1/250 ct

WHITE NAPKIN: 2 PLY - 1/8 FOLD 15”X17” #801510

4/250 ct

RED PLACEMAT 9.5”X13” #803028

1/500 ct

2014 VOLUME 1

27

EQUI PM ENTA N D SUPPL I ES

THE POWER OF

microfiber and five reasons you should switch.

1 2

3

Cleans Better

Microfiber picks up more dirt than traditional mops and cloths.

Safer

Microfiber mops are lighter weight than traditional string mops when wet, so there is less chance of worker injury. Also, since microfiber mops use about 10-20 times less liquid than a string mop, less water is left on the floor, floors dry faster and slip and fall accidents are reduced.

Roxanne Hassman Martin Bros. Janitorial Category Manager

Microfiber mops are proven to clean floors 45% better than string mops.** **Based on Rubbermaid internal testing.

Controls Spread of Infection

With a microfiber mopping system, a new mop is easily used for each patient room, reducing the chance of cross-contamination. With traditional mopping systems, workers generally use the same string mop and same bucket of water for 2-3 patient rooms before dumping the water and changing the mop. This old method increases cross-contamination risk. In addition, traditional mopping means a lot of wasted time going back to the cleaning closet to change the mop bucket water so frequently.

4

Environmentally Friendly

5

Saves Money

HYGEN™ Dry Dusting Mops With Fringe 18 in: 093148 24 in: 093159 36 in: 020425 48 in: 093124

Microfiber is more environmentally friendly because less water and chemical is used.

Initial cost of a microfiber mop system can be a little higher, but considering the fact that Rubbermaid’s microfiber mop, for instance, can be laundered 500 times (200 times with bleach), it provides savings in the long run. You also save money on your water and chemical bills.

HYGEN™ Damp Mops – 18 in Blue: 020480 Green: 020482 Yellow with Scrubbers: 093122

HYGEN™ Quick-Connect Frames 18 in: 020478 24 in: 020458 36 in: 020438 48 in: 093125

HYGEN™ Quick-Connect Handle 020408 – 1/58 in

28

EQUI PM ENTA N D SUPPL I ES

NE W

DON’T JUST KILL MICROBES. REMOVE THEM. Introducing the Rubbermaid HYGEN™ DISPOSABLE Microfiber System.

INNOVATIVE MICROBE REMOVING TECHNOLOGY WITH BUILT-IN SCRUBBERS

DISPOSABLE MICROFIBER MOP (097640 – 150/18 in) DISPOSABLE MICROFIBER CLOTH (097645 – 240/12 in)

REMOVES

% 99.9 of microorganisms, including

C. DIFF*

Stop the chain of infection with the new Rubbermaid HYGEN™ Disposable Microfiber System. It’s the only disposable microfiber system proven to remove 99.9% of microbes, including C. diff.• Free samples at rubbermaidcommercial.com/99 * Based on third-party testing

2014 VOLUME 1

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EQUI PM ENTA N D SUPPL I ES

X13-Plus

Kam Miller Martin Bros. Equipment Sales Manager kmiller@martinsnet.com 319-350-1667

Automatic Slicer (260214 – 1/2 H.P.)

M

ost foodservice slicers fall into either the automatic or manual category. The main difference between the two is that manual slicers require an employee to physically move the carriage, whereas automatic slicers use a motor to drive the carriage. Therefore, manual slicers are meant for more on-demand and lighter-volume slicing, whereas automatic slicers are meant for higher-volume slicing.

While you can usually expect about a decade worth of life on a slicer, it’s important to know what signs to look for that it might be time for your operation to purchase a new slicer.

SIGNS IT’S TIME FOR A NEW SLICER: Broken or malfunctioning parts Excessive wear and tear A change in your menu that will require more slicing An increased number of service calls being made on a slicer

The Edge™

Manual Slicer (284261 – 1/3 H.P.)

High repair costs The need for a newer unit to meet updated NSF requirements

EQUIPMENT & SUPPLY TEAM Martin Bros. has a team of specialists to assist with your equipment and supply needs. Contact your sales representative to find out which specialist services in your area.

30?

SMALLWARES SPECIALISTS

LARGE EQUIPMENT SPECIALISTS

Mary Schott

Kam Miller,

Bobbi Bowden

Manager

Mario Mery

Rick Moser

Kory Kuhens,

Parts & Warranty

COMFORT FOODS ARE A MARTIN BROS. 2014 TREND! POT ROAST - 910780 - 1/10 LB APPROX $1.90 / 4OZ SERVING

ROASTED IN COMFORT SLOW COOKED FOR 8 HOURS Made with hand-triMMed USda ChoiCe ShoUlder Clod traditional, hoMeStyle reCipe & endleSS poSSibilitieS!

Fajita

Philly

Upcoming

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key next to the event title to see if it pertains to you.

EVENTS 8

Feb

19

Mar

12

Nutrition

Rethinking Supplements

Jan

Julie Halfpop, RD, LD 1:30 PM - 2:30 PM CST

29

Village Approach to Food Allergy Management

Feb

Bonnie Johnson, MS, RD 1:30 PM - 2:30 PM CST

Making the Most of Your Meat Dollars

26

Mar

26

Chef Doug Voss 1:30 PM - 2:30 PM CST

Skin & Wound Care Workshop 9:30 AM - 2:00 PM CST

Restaurant

C-Store

School

Nurse Net Live!

Implementing a Restorative Program Jackie Jass, DON 1:30 PM - 2:30 PM CST

Reducing Acute Transfers Based on UTI Kimberly Owen, BBA, LPN, RAC-CT 1:30 PM - 2:30 PM CST

Dealing with Narcotics Justin Rash, Pharm D 1:30 PM - 2:30 PM CST

21

Sunrise Retirement 5501 Gorden Dr. E Sioux City, IA 51106

Jan

22

Medical

Most Martin Bros. webinars and events can earn you CEUs! Register at:

www.martinsnet.com/events

Join us for a day of fun and education! Go home with CEUs AND the ability to run a wound care workshop at your facility.

• Wounds 101: Measurement, Documentation, Assessment and Staging • Importance of Incontinence Care: Peri care and products are important for preventative care!

• Heel Station: Learn more about why heels are such an issue and what can be used on them.

• Real Feel Station: Understand how regular life activities can harm skin.

Jan

Healthcare

Luther Manor 3131 Hillcrest Rd. Dubuque, IA 52001

Jan

23

Scottish Rite Park 2909 Woodland Ave. Des Moines, IA 50312

EVENTS

Jan

Healthcare

WEBINARS

WEBINARS